Sam Stern cooks up the perfect way to utilise your leftovers with this paella-based arancini dish.

  • 30 mins
  • 1-2
  • Easy


  • 175g chilled leftover paella
  • 3 cubes of mozzarella or Cheddar, or three black olives, to fill (optional)
  • Plain flour, for dusting
  • 1 egg, beaten
  • 1 slice of bread, processed into breadcrumbs, or 3tbsp breadcrumbs


Preheat the oven to 200C/400F. Put some greaseproof paper on a baking tray (stick it to the tray with a smear of butter).

Take the chilled leftover paella, divide it into three equal portions and shape them into balls.

At this point, you can push a cube of mozzarella or Cheddar, or a black olive, into the centre of the ball and reform the rice around it to cover it.

Alternatively, you can leave the arancini plain. Dip each one in the flour, then the egg and then the breadcrumbs.

Roast the arancini on the prepared baking tray in the preheated oven for 20-25 minutes until golden brown and crisp.

Serve with a side salad or a quick tomato sauce.

Sam’s cookbook, Too Good to Share, is out now.

About The Author

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